MARINATED ZUCCHINI IN THE STYLE OF NAPLES
I love this sweet, spicy zucchini from Mario Batali. It would be wonderful anytime, but I think it is especially refreshing during the hot summer months. This needs to be made a day in advance; allow 2 hours for the zucchini to drain and 24 hours to marinate.
Provided by GaylaJ
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
- In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
- In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
- Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
- Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.
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